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MAFF UPDATE No.708 (Published on NOVEMBER 14, 2008)

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Number 708
NOVEMBER 14, 2008

A weekly update of news from the Japanese
Ministry of Agriculture, Forestry and Fisheries
International Policy Planning Division, Ministry of Agriculture, Forestry and Fisheries
Kasumigaseki 1-2-1, Chiyoda-ku, Tokyo 100-8950
Fax: 81-3-5512-7652
Contact MAFF
Editor: Yoshiyuki Ohtani

 Summary of the Discussion of the Subcommittee of the JAS Council

MAFF held a session of the Subcommittee of the Council for Japanese Agricultural Standards (JAS) on October 22nd and discussed issues such as revising the Japanese Agricultural Standards for bacons.

  1. Review of JAS for bacons
    The revisions such as those below were approved to be implemented:
    - With a view to conforming to Codex Standards, the levels of crude protein in lean meat are to be newly set for all grades of bacon as a quality index and the levels of water content in lean meat are to be omitted.
    - The food additives with no records of usage are to be omitted.
     
  2. Review of JAS for hams
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, ‘Yuryou (Prime)’ is to be used for the highest, ‘Ryoukou (Choice)’ for the higher-grade, and ‘Oomune Ryoukou (Select/Standard)’ for the standard and the no grade.
    - With a view to conforming to Codex Standards, the levels of crude protein in lean meat are to be newly set for all grades of ham as a quality index and the levels of water content in lean meat are to be omitted.
     
  3. Review of JAS for sausage
    The revisions such as those below were approved to be implemented:
    - Grading by JAS for sausage containing poultry meat as a main ingredient is to be applicable.
    - With a view to standardizing terms for evaluating grade, ‘Yuryou (Prime)’ is to be used for the highest, ‘Ryoukou (Choice)’ for the higher-grade, and ‘Oomune Ryoukou (Select/Standard)’ for the standard and the no grade.
    - The fat layer in beef is to be usable as an ingredient.
     
  4. Review of JAS for pressed ham
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, ‘Yuryou (Prime)’ is to be used for the highest, ‘Ryoukou (Choice)’ for the higher-grade, and ‘Oomune Ryoukou (Select/Standard)’ for the standard and the no grade.
    - The food additives with no records of usage are to be omitted.
     
  5. Review of JAS for mixed sausage
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, the term ‘Ryoukou (Choice)’ is to be replaced with ‘Oomune Ryoukou (Select/Standard)’.
    - The food additives with no records of usage are to be omitted.
     
  6. Review of JAS for aged bacons
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, the term ‘Ryoukou (Choice)’ is to be replaced with ‘Yuryou (Prime)’.
    - With a view to conforming to Codex Standards, the level of crude protein in lean meat is to be newly set to 18.0% or more as a quality index and the level of water content in lean meat are to be omitted.
    - Sugar alcohol is to be usable as an ingredient.
     
  7. Review of JAS for aged hams
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, the term ‘Ryoukou (Choice)’ is to be replaced with ‘Yuryou (Prime)’.
    - With a view to conforming to Codex Standards, the levels of crude protein in lean meat are to be used as a quality index and the levels of water content in lean meat are to be omitted.
    - Sugar alcohol is to be usable as an ingredient.
     
  8. Review of JAS for aged sausages
    The revisions such as those below were approved to be implemented:
    - With a view to standardizing terms for evaluating grade, the term ‘Ryoukou (Choice)’ is to be replaced with ‘Yuryou (Prime)’.
    - Sugar alcohol and fat layer in beef is to be usable as an ingredient.
     
  9. Review of quality labeling standard for bacons
    The revisions such as that below were approved to be implemented:
    - For labeling ingredients, the rule that ingredients are labeled in the descending order by weight in the total ingredients, is to be clearly defined.
     
  10. Review of quality labeling standard for hams
    The revision that labeling of sugars in names of ingredients is to be specified in detail was approved to be implemented.
     
  11. Review of quality labeling standard for sausage
    The revisions such as those below were approved to be implemented:
    - The definition of sausage is to include those containing poultry meat as a main ingredient.
    - For non-cured sausage, the ‘directions for use’ is to be omitted from the mandatory labeling items.
    - The provision for those containing two or more types of organs and edible parts of livestock is to be omitted from the specifications.
     
  12. Review of quality labeling standard for pressed ham
    The revisions such as that below were approved to be implemented:
    - The labeling method of those containing two types or more of sugars is to be provided.
     
  13. Review of quality labeling standard for mixed sausage
    The revisions such as those below were approved to be implemented:
    - The provision for those containing two or more types of organs and edible parts of livestock is to be omitted from the specifications.
    - The labeling method of those containing two types or more of sugars is to be provided.
     
  14. Review of quality labeling standard for mixed pressed ham
    The revisions such as that below were approved to be implemented:
    The labeling method of those containing two types or more of sugars is to be provided.
     

Regarding the issues mentioned above, we will solicit public comments, notify WTO, and then, on the basis of the submitted opinions and given information, will deliberate in the General Assembly of the JAS Council.
 
Subcommittee of the JAS Council (Japanese):
http://www.maff.go.jp/j/jas/kaigi/bukai.html

 

 

STATISTICS

The following statistics are available from the Statistics Planning Division of the Statistics Department(Tel. 03-6744-2037).
 

  1. Statistics on Marketing of Flowers, September 2008.
  2. Periodical Statistics on Marketing of Fruits and Vegetables, Last 10 days of October 2008.
  3. Statistics on Distribution of Frozen Fishery Products , September 2008.
  4. Statistics on Cultivated Land Area (as of July 15, 2008)
  5. Planted Area of Fruits and Tea (as of July 15, 2008)
  6. Statistical Survey on Fishery Management 2007

Notes: 1. All materials are in Japanese unless otherwise noted.
    2. Contacts may not be able to respond to inquiries in any language except Japanese.
 

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